Capsicum /Bell Peer Tomato curry for Rice or Chapati

Capsicum /Bell Pepper Tomato curry for Rice or Chapati is a simple and easy recipe for everyday cooking.

Ingredients
2 medium size bell peppers
2 medium size tomatoes
1 large onion
a handful of cilantro
1 tsp ginger garlic paste
1/2 to 1 tsp red chili powder
1 tsp coriander cumin powder
1/4 tsp turmeric powder and salt.
For tempering
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
few curry leaves

Preparation
Wash the vegetables.
Cut the bell pepper or capsicum into 1 inch pieces.
Cut the tomato into small pieces.
Cut the onion also into small pieces.
chop the cilantro finely.

Procedure
Place a thick bottom pan on medium heat with 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. When the mustard seeds are spluttering, add hing and curry leaves. Stir them well and add ginger garlic paste. Fry until it looses its raw smell. Then add onions. Add a pinch of salt to onions and stir it. Cover it and cook for a couple of minutes. Then add tomato and cook it covered for 2 more minutes. After 2 minutes, add turmeric, red chili powder and coriander cumin powder. Mix them well. Add capsicum and enough salt. Stir them again. Cover it and cook until the capsicum is cooked completely. Sprinkle cilantro and serve it with chapati or brown rice.
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